+ Steak Recipe

THE BOARDS

1. 1

   Bring to room temperature

   Remove the 4 oz steak from the refrigerator and let sit on the counter for 20–30 minutes. Pat dry thoroughly with paper towels to remove surface moisture — this helps achieve a good sear.

2. 2

   Season

   Lightly brush both sides of the steak with 1 tsp olive oil. Evenly sprinkle 0.25 tsp sea salt on both sides and 0.125 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

3. 3

   Preheat skillet

   Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 3–4 minutes until very hot (it should shimmer and be just below smoking). No additional oil is necessary if the steak is oiled; if using a different pan and it looks dry, add a scant 1/4 tsp oil and swirl to coat.

4. 4

   Sear the steak

   Place the steak in the hot pan and let it sear undisturbed. For a 4 oz steak about 3/4"–1" thick: sear 2–3 minutes on the first side until a deep brown crust forms. Flip and sear the second side 2–3 minutes for medium-rare. Adjust time slightly for desired doneness — aim for an internal temperature of ~130°F (54°C) for medium-rare.

5. 5

   Rest

   Transfer the steak to a cutting board and let rest for 4–5 minutes. Resting allows juices to redistribute and keeps the steak juicy.

6. 6

   Slice and finish

   Slice the steak thinly against the grain. Arrange slices on your board or plate, scatter 0.25 cup microgreens over or beside the steak, and serve with 1 lemon wedge to squeeze over just before eating.

7. 7

   Serve

   Serve warm on the board. Enjoy immediately.